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Miso Peanut Rainbow Noodle Salad

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner, Sides


Super simple gluten free peanut miso noodle and veggie salad!


  • 8 oz rice noodles (I use pho or udon noodles)
  • 4 cups shredded purple cabbage (I do this with my food processor shred attachment!)
  • 2 carrots, grated or shredded
  • 1 bell pepper, thinly sliced
  • 67 green onions, diced
  • Optional: handful of fresh cilantro

Peanut Miso Sauce:

  • 1/4 cup peanut butter
  • 1 tbsp miso paste
  • 3 tbsp rice vinegar
  • 2 tbsp sriracha
  • 1/2 tbsp honey
  • 1/2 tbsp soy sauce or coconut aminos
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp fresh ginger
  • 24 tbsp water, to thin


  1. In a large bowl, mix all prepped vegetables together.
  2. Cook noodles according to package directions. Be careful not to over cook! Drain and rinse with cold water and allow to cool before mixing with veggies.
  3. Meanwhile, mix together all of the peanut miso sauce ingredients in a small bowl. Set aside.
  4. Mix the vegetables, noodles, and peanut sauce together until we’ll-combined. Serve cold or room temp with protein of choice.* Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


*See blog post for how I make my air fryer tofu as seen in the photographs.